Holiday Cashew Nut Roast

With a taste reminiscent of stuffing, this is perfect for a holiday buffet. Layered eggplant adds a contrasting texture to the nuts and elevates this hearty casserole to an eye-popping entrée. Serve with cranberry sauce and gravy for a traditional experience.

8Servings

Ingredients

2 medium-sized eggplants, sliced

6 Tbs. olive oil

1/2 cup brown rice

2 cups raw cashew pieces, coarsely chopped

1 medium-sized onion, chopped (about 1 1/2 cups)

2 cloves garlic, minced (about 2 tsp.)

3 large tomatoes

6 slices rye bread, toasted and crushed into crumbs

1/2 cup vegetable broth

2 tsp. brewer's yeast

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. fresh lemon juice

Preparation

Preheat oven to broil. Brush eggplant slices with 2 Tbs. oil, and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown. Set aside, and reduce oven to 350F.

Cook rice according to package directions, and set aside. Meanwhile, heat remaining 4 Tbs. oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned. Chop one tomato, and add to skillet; cook 3 minutes more.

Transfer cashew mixture to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer’s yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.

Coat 9x13-inch oval baking dish with cooking spray. Line bottom of dish with half of broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.

Bake 40 to 45 minutes, or until top is browned and filling is hot. Serve immediately.